HowTo: Persian Celery Beef Stew "Khoresht Karafs خورش کرفس"
2.1 هزار بار بازدید -
4 سال پیش
-
This week on Tahdigers, we
This week on Tahdigers, we are demonstrating the art of CELERY BEEF STEW, also knows as
KHORESHT-E-KARAFS. The herbs, the beef, and the celery come together to create an exceptional tangy and fresh taste for all Karafs lovers. Served with white rice and lots of love.
~SHOPPING CART~serves 3-4
-RICE~2 CUPS
HERBS 2 CUPS (MINT, PARSLEY, CELERY LEAVES)
-ONION~1 LARGE (SLICED)
-BEEF~ 1 POUND
-TURMERIC~ 3 TEASPOON
-LEMON JUICE~ 2 LEMONS
-SAFFRON~1 TABLESPOON
-TOMATO PASTE~ 1 TEASPOON
-SALT~ AS NEEDED
-OIL~ AS NEEDED
-PEPPER~ AS NEEDED
-CELERY~ 5 CUPS
~DIRECTIONS FOR:
STEW:
1) Shorten your herb stems (Parsley, mint, celery leaves) and let soak them all in water for about 15minutes. Then remove them from the water and place in a basket to dry.
2) While your herbs are getting dried, cut your lamb into 2x2 inch cubes and set aside.
3) Cut your celery sticks into 1 inch pieces and set aside.
4)slice your large onion.
5) Add 1 cup of vegetable oil to a large and spacious pot on medium-high heat.
6) Wait 2-4 minutes for oil to heat up then add your onions to the oil.
7) Add turmeric.
8) Sauté until onions are slightly golden.
9) Add your meat cubes to the pot.
10) Sauté meat for about 10 minutes.
11) Add chopped celery to pot.
12) Sauté for 3-4 minutes.
13) Add tomato paste and sauté for another 3-4 minutes.
14) Add water until it slightly covers all ingredients in pot. Put on the lid and let it simmer on medium-high heat.
15) Finely chop your herbs (Parsley, mint, Celery leaves).
16) Fry your herbs in a separate pan until they get slightly darker and add them to your simmering pot.
17) Let stew simmer for 2 hours.
18) Add salt and lemon juice.
19) Let it simmer for another 30-45 minutes.
20) Serve next to rice and enjoy!!
RICE:
1) Wash rice in a medium sized until the water runs clear.
2) Rice should be topped with 2 inches of water.
3) Add salt.
4) Add ghee or butter.
5) Let it simmer on medium heat.
6) When there is no loose water in the pan, place a cloth on the lid and place on pot.
7)Let rice cook for about 25~30 minutes on medium heat.
8) Serve next to stew and enjoy!!
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Music: Soheil Nafisi - Ghalbe Kharab (Artour Remix)
KHORESHT-E-KARAFS. The herbs, the beef, and the celery come together to create an exceptional tangy and fresh taste for all Karafs lovers. Served with white rice and lots of love.
~SHOPPING CART~serves 3-4
-RICE~2 CUPS
-ONION~1 LARGE (SLICED)
-BEEF~ 1 POUND
-TURMERIC~ 3 TEASPOON
-LEMON JUICE~ 2 LEMONS
-SAFFRON~1 TABLESPOON
-TOMATO PASTE~ 1 TEASPOON
-SALT~ AS NEEDED
-OIL~ AS NEEDED
-PEPPER~ AS NEEDED
-CELERY~ 5 CUPS
~DIRECTIONS FOR:
STEW:
1) Shorten your herb stems (Parsley, mint, celery leaves) and let soak them all in water for about 15minutes. Then remove them from the water and place in a basket to dry.
2) While your herbs are getting dried, cut your lamb into 2x2 inch cubes and set aside.
3) Cut your celery sticks into 1 inch pieces and set aside.
4)slice your large onion.
5) Add 1 cup of vegetable oil to a large and spacious pot on medium-high heat.
6) Wait 2-4 minutes for oil to heat up then add your onions to the oil.
7) Add turmeric.
8) Sauté until onions are slightly golden.
9) Add your meat cubes to the pot.
10) Sauté meat for about 10 minutes.
11) Add chopped celery to pot.
12) Sauté for 3-4 minutes.
13) Add tomato paste and sauté for another 3-4 minutes.
14) Add water until it slightly covers all ingredients in pot. Put on the lid and let it simmer on medium-high heat.
15) Finely chop your herbs (Parsley, mint, Celery leaves).
16) Fry your herbs in a separate pan until they get slightly darker and add them to your simmering pot.
17) Let stew simmer for 2 hours.
18) Add salt and lemon juice.
19) Let it simmer for another 30-45 minutes.
20) Serve next to rice and enjoy!!
RICE:
1) Wash rice in a medium sized until the water runs clear.
2) Rice should be topped with 2 inches of water.
3) Add salt.
4) Add ghee or butter.
5) Let it simmer on medium heat.
6) When there is no loose water in the pan, place a cloth on the lid and place on pot.
7)Let rice cook for about 25~30 minutes on medium heat.
8) Serve next to stew and enjoy!!
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Music: Soheil Nafisi - Ghalbe Kharab (Artour Remix)
4 سال پیش
در تاریخ 1399/02/20 منتشر شده
است.
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